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The Sonoma Diet
by Connie Guttersen

Start To Finish: 30 Minutes
Makes: 4 Servings



• 4  4-to 5-ounce fresh or frozen sea bass or halibut steaks, 1 inch thick
• 1 small lime
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 cup chopped strawberries
• 1/4 cup finely chopped seeded fresh poblano Chile pepper (1/2 of a small)*
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon cumin seeds, toasted
• 1/8 teaspoon kosher salt


1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside. In a small bowl combine lime peel, the 1/4 teaspoon kosher salt, and the cayenne pepper. Sprinkle evenly onto both sides of fish; rub in with your fingers.

2. For a charcoal grill, arrange medium-hot coals around a drip pan. Place fish on the greased grill rack over drip pan. Cover and grill for 14 to 18 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through grilling. (For a gas grill, preheat grill. Reduce  heat to medium. Adjust for indirect cooking. Place fish on greased grill rack. Cover and grill as above.)

3. Meanwhile, in a medium bowl combine chopped lime, strawberries, poblano pepper, cilantro, cumin seeds, and the 1/8 teaspoon kosher salt. Serve with grilled fish.

*Note: Because hot chile peppers contain oils that can bum your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts  per serving: 137 cal., 3 g total fat (1 g sat. fat), 46 mg chol., 299 mg sodium, 7 g carbo., 1 g fiber, 22 g pro.

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